Guineos (pronounced [gi'neos]) usually refers to an unripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. Etymology of the word Guineo comes from Guinea, a country in the west of Africa, as it is one of the places from which bananas originate. Some make a distinction between the two and refer to green bananas as guineos verdes (green bananas) and yellow bananas as guineos (ripe bananas).

Guineos are not to be confused with plantains, which are far starchier than the guineo and cannot be used in the same ways.

Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling.

Plantains are more widely used in the Dominican Republic than green bananas. There aren't many uses for green bananas and most dishes have been adapted. As in the Haitian labouyi Bannann, a green banana porridge, and the Puerto Rican dishes mofongo, alcapurria, and pasteles along with other dishes from the neighboring island. Green plantains are also commonly used in sancocho, mondongo and other soups.

Guineítos a dish where green bananas are boiled then sauteed with peppers and onions.

Mangú can also be made with platano maduro although this is less common.

Alcapurrias are ground beef filled, fried fritters made from a mixture of grated yautía (eddoe root) and green bananas.

Arañitas (little spiders). Shredded plantains or bananas are seasoned with garlic, cilantro, and salt, made into small patties and fried until crispy. They are normally eaten with mojo, with meals, or as a street food snack.

Escabeche is green bananas and chicken gizzards pickled in a garlicky brine with onions and olives.

Macabeos are green banana fritters. The bananas are boiled and mashed with annatto oil and a small amount of uncooked green banana. They are then filled with any meat of choice, made into small balls and deep-fried. This crescent shaped banana fritter is found mainly in the town of Trujillo Alto, which celebrates a Macabeo festival each year.

Trifongo consists of green and yellow plantain and green banana pieces that are fried then mashed into a dome shape with garlic, seasoning, broth, olive oil and chicharrón (pork cracklings). Sometimes it is served upsidedown in a pilón (mortar) stuffed with meats or seafood.

Niños envueltos are small green bananas boiled then fried. Once the banana has boiled it is then coated in a wet batter mix of flour, baking powder, milk, sofrito, oregano and spices.

Serernata de Bacalao (salted cod with root vegetables). Salted cod fish mixed with tropical root vegetables, green bananas, cabbage, chayote, hard boiled eggs, and avocado. The boiled vegetables, green bananas, and chayote are then sauteed with peppers, lots of olive oil and vinegar. The cod is shredded and mixed in. The salad is then garnished with cilantro, eggs, avocado, and onions.